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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The information listed in the AGE header for the current voyage showed a total of 647 passengers with no reportable cases and a total of 373 crew members with 1 reportable case. A review of the AGE log entries showed a passenger with 3 episodes of diarrhea that was marked as a reportable case but was not included in the header information.
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Recommendation:
Ensure the information in the AGE log header matches the information on the log.
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Item No.:
06
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Site:
Potable Water-Monthly Potable Water Samples
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Violation:
The locations listed for the monthly 4 potable water samples were the same in April 2014 and May 2014.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Galley-Panorama Galley
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Violation:
Behind the ice machine, the continuous pressure backflow prevention device was continuously leaking, resulting in water pooling on the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
No chlorine concentration was recorded for the start of the shock halogenation of the starboard jacuzzi on 5 July and 25 June. The end chlorine concentration for the same jacuzzi was recorded as 8.7 ppm on 24 June. No shock halogenation records were found for the port jacuzzi on 16 May, 15 May, and 2 May.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
15
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Site:
Other-Variance - Fish and Molluscan Shellfish Sources
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Violation:
The ship has a variance to receive, prepare and serve recreationally caught fish. Part 3 of the receiving form indicated the fish were received at 45F or below and held at 41F or below, as well as prepared and served within 24 hours. This part is to be completed by the responsible ship personnel. Since 29 June when this excursion began for the season, Part 3 for all 11 participant forms was not completed. The person responsible informed the inspector he did take temperatures of the fish. All other portions of the variance were completed according to procedures.
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Recommendation:
Ensure the procedures outlined in the approved variance are followed.
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Item No.:
17
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Site:
Galley-Vegetable
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Violation:
Two cooling log entries were incomplete. On 5 August, boiled potatoes had a starting entry of 144F at 07:00. The first documented temperature was 68F at 09:00. No further cooling entries were documented to indicate the food item was cooled to 41F or below within the next 4 hours. On 1 August, tritip had a starting entry of 140F at 22:10. No further cooling entries were documented to indicate the food item was cooled to 41F or below within a total of 6 hours.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Garde Manger
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Violation:
Two cooling log entries were incomplete on 29 July. Pork loin had a starting entry of 148.6F at 19:10. The first documented temperature was 65.2F at 20:50. No further cooling entries were documented to indicate the food item was cooled to 41F or below within a total of 6 hours. Roast chicken had a starting entry of 146.2F at 19:20. The first documented temperature was 60.8F at 20:55. No further cooling entries were documented to indicate the food items were cooled to 41F or below within the next 4 hours.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Provisions-Butcher - Walk-in Freezer
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Violation:
A crew member was observed placing the bottom of his shoe on a box of meat.
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Recommendation:
Ensure employees do not place their shoes on top of food boxes.
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Item No.:
19
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Site:
Dining Room-Club Restaurant - Deck 5
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Violation:
At the buffet area, a platter of muffins did not have a serving utensil. This was immediately corrected.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
Inside the upper compartment of the ice machines, the manufacturer's sticker was affixed to the front of the white plastic deflector panel. This was observed on all large ice machines in the Bell Box galley, Sabatini's/Steakhouse galley, Panorama galley, and main galley.
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Recommendation:
Remove the manufacturer's label on the deflector panels to ensure all surfaces are easily cleanable.
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Item No.:
20
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Site:
Buffet-Crew Mess
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Violation:
Slotted fasteners were inside the dessert display cabinet. The fasteners were on the sides and around the fan units.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Bar-Panaramic Bar
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Violation:
Electrical cords and other wiring from the POS machine were taped to the top of the counter.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Pantry-Deck 8 Captain's Pantry
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Violation:
The undercounter dishwash machine did not have a data plate.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
25
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Site:
Galley-Vegetable
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Violation:
A wet wiping cloth was stored in an empty sanitizing bucket.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Ice Machine - Near Escalator
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Violation:
Inside the upper compartment of the ice machine, a brown substance was at the side hinges for the white plastic deflector panel and along the water filling hose. Staff stated the ice machines were cleaned and sanitized every three months and this machine had been cleaned within the last two months.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Panorama Galley
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Violation:
Inside the upper compartment of the ice machine, a brown substance was at the side hinges for the white plastic deflector panel. Staff stated the ice machines were cleaned and sanitized every three months and this machine had been cleaned within the last month.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Butcher
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Violation:
Inside the knife locker next to the handwash station, one of the knives was soiled with rust. The inside of the locker was wet and a small amount of rust was at the back of the locker.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
The recessed ledge under the backplate of the deli slicer was soiled with old food debris. The slicer was previously cleaned and not in use during the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Dining Room-Club Restaurant - Deck 5
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Violation:
A waiter was observed placing a tray of soiled items on the clean area of a waiter station prior to setting the items in the soiled area.
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Recommendation:
Do not place soiled items on the clean side of the waiter station.
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Item No.:
26
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Site:
Galley-Bell Box
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Violation:
Inside the upper compartment of the right ice machine, a brown substance was along the water dispensing holes and at the side hinges for the white plastic deflector panel. Staff stated the ice machines were cleaned and sanitized every three months and this machine had been cleaned within the last month.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Bell Box
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Violation:
The inside of the coffee dispenser was soiled with old debris. Staff stated the machine was not in service for one month. It appeared the dispenser ports could not be removed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Panoramic Bar
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Violation:
The duct tape that was wrapped around insulated pipes in the technical compartment under the ice bin was heavily soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Butcher
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Violation:
Inside the knife locker next to the handwash station, many previously cleaned knives were stored wet. The inside of the locker was wet and a small amount of rust was at the back of the locker.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Hood Cleaning System
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Violation:
The hood cleaning system was located in a locker with the left bulkhead constructed of exposed insulation and covered with an aluminum foil-like material that was torn in a few places. Improvements were made to this locker since the last inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
35
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Site:
Galley-Panorama Galley
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Violation:
Excess water pooled on the deck behind the ice machine from the leaking continuous pressure backflow prevention device.
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Recommendation:
Ensure water does not accumulate on the deck.
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Item No.:
35
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Site:
Pantry-Deck 8 Captain's Pantry
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Violation:
The drain from the handwash sink was not properly aligned with the scupper which caused water to collect and pool on the deck after use.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Potwash
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Violation:
The light intensity was less than 110 lux behind the hood-type potwash machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Sabatini's / Steakhouse
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Violation:
Excess condensation had built up inside the blower compartment of the dishwash machine. The machine was in active use during the inspection. No condensation was observed dripping onto clean dishes as they exited the machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Bell Box
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Violation:
A mop and empty mop bucket were stored next to the ice machine. The area was in operation during the inspection.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The disinfection of the main pool shower heads was not documented.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Potable Water-Potable Water Testing Procedures
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Violation:
The vessel used a 18-hour microbiological test kit for their potable water testing. When staff was asked to explain the procedures they take when performing a test they stated they take a water sample, add the microbiological test reagent, and place directly into the incubator. The 18-hour test requires the water sample to be heated in a water bath to between 33C-38C before being placed inside the incubator. A water bath was located on the counter near the incubator but staff stated they did not know what it was for. No water samples were in the incubator during the inspection.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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